Weekly Plan
Monday
2026-04-06
Using ingredients already in fridge - public holiday so 1 hour cook time OK
Shopping List
Meat & Seafood
- 1.2 kg bone-in, skin-on chicken thigh cutlets - CHECK FRIDGE (for Monday one-pan chicken)
- 500 g boneless, skinless chicken thighs (for shawarma)
- 1 kg lean minced beef (500g for burger bowls + 500g for Sunday teriyaki)
- 4 salmon fillets, skin on (for Friday)
- 450 g Italian pork sausages (casings removed, for Thursday)
Produce
- 1 brown onion (for burger bowls) + 1 (for Sunday beef teriyaki)
- 2 small red onions (for shawarma)
- 2 tomatoes (for shawarma)
- 1.2 kg potatoes (burger bowls) + potatoes for mash (to serve with Monday chicken)
- 2 limes (for shawarma)
- Fresh mint leaves (optional, for shawarma)
- Fresh thyme (for garnish, Monday chicken)
- 1/4 bunch basil leaves (for Wednesday tortellini)
- 1 carrot, finely sliced or julienned (for Sunday beef teriyaki)
- 1/4 red cabbage, finely shredded (for Sunday beef teriyaki)
- 1 spring onion, finely sliced (for Sunday beef teriyaki)
- 4-5 garlic cloves
- Steamed greens (to serve with Monday chicken)
- Steamed rice (to serve with Sunday beef teriyaki)
Pantry
- 250 g fresh lasagne sheets (or pasta of choice, for sausage pasta)
- 700 g passata (for Wednesday tortellini)
- 500 g fresh ricotta and spinach tortellini, refrigerated (for Wednesday)
- Jasmine rice (for shawarma + Friday salmon)
- 4 Lebanese flatbreads (or pita/wraps, for shawarma)
- 400 g frozen French fries (for shawarma)
- Smoked paprika (for shawarma)
- Sweet paprika (for Monday chicken, burger bowls)
- Ground cumin (for shawarma)
- Ground cardamom (for shawarma - or sub cinnamon + nutmeg)
- Garlic powder
- Onion powder
- Dried oregano or thyme (for Monday chicken)
- Sumac (optional, for shawarma)
- Sea salt flakes
- Black pepper
- Sugar (for Wednesday tortellini)
- Olive oil
- Chicken stock (500ml for Monday gravy + extra if needed)
- Beef stock (500ml for Monday gravy - gives deeper colour)
- Dark soy sauce (for Monday gravy)
- Worcestershire sauce (for Monday gravy)
- Teriyaki sauce, store-bought (for Sunday beef) OR make homemade: 2 tbsp mirin + 2 tbsp sake + 2 tsp soy + 1 tbsp brown sugar
- Cornflour (for Sunday beef teriyaki)
- Tomato paste (for sausage pasta + shawarma marinade)
- 3 tbsp plain flour (for Monday gravy)
- 50 g parmesan (for Wednesday tortellini) + extra for serving
- Sesame seeds (for Sunday beef teriyaki)
Dairy & Eggs
- 40 g unsalted butter (for mash, to serve with Monday chicken)
- 500 g Greek yoghurt (250g for shawarma sauce + 250g for marinade)
- 250 ml thickened cream (sausage pasta)
- 250 g whole-egg mayonnaise (burger sauce)
- 4 tsp mayonnaise (Kewpie or whole-egg, for Sunday beef teriyaki)
Frozen
- 75 g frozen edamame beans (for Sunday beef teriyaki)
- 200 g edamame beans (for Friday salmon)